Mini venison sausage rolls with cherry conserve
- 400g Ready rolled all-butter puff pastry
- 400g Extra Special Venison Burgers
- 30g Extra Special Cherry Conserve
Pre-heat oven to 220C/200C Fan/Gas 7.
Roll out the pastry to 3mm thick, slightly thinner than £1 coin. Cut into mini triangles (8cm x 10cm) and chill.
Divide burgers into quarters and roll into sausages with your hands.
Put a sausage on each pastry triangle. Roll to create a tiny croissant shape.
Place on a baking sheet, evenly spaced, and bake for 20 minutes.
Take out 5-7 minutes before the end and glaze with the cherry conserve. Put back in the oven for remaining time for a nice golden glaze.